Edelweiss White Cake

Total Time:
1 hr 30 min
25 min
30 min
35 min

10 to 12 servings

  • 4 1/2 cups butter, at room temperature, plus more for greasing
  • 3/4 cups milk, at room temperature
  • 1/4 cup sour cream, at room temperature
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 6 egg whites, at room temperature
  • 2 1/4 cups white cake flour
  • 1 3/4 cups sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • Black Sheep Crusting Buttercream, recipe follows
  • Black Sheep Crusting Buttercream:
  • 5 cups high-ratio shortening
  • 3/4 cup very hot coffee creamer
  • 1 teaspoon vanilla extract
  • 5 pounds confectioner's sugar
  • Preheat the oven to 350 degrees F. Grease a 9-by-9-inch baking pan with some butter.

  • Mix 1/4 cup of the milk, the sour cream, almond extract, vanilla extract and egg whites in a bowl and blend thoroughly.

  • In the bowl of a standing mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt. Add the butter gradually, beating for at least 2 minutes on low speed. Add the wet ingredient mixture and beat for 2 minutes. Add the remaining 1/2 cup milk and blend until smooth on medium speed.

  • Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 35 minutes.

  • Cool to room temperature and then decorate with the Black Sheep Crusting Buttercream.

Black Sheep Crusting Buttercream:
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening, coffee creamer and vanilla extract until combined. Gradually mix in the confectioner's sugar, scraping down the sides as you go. Set the mixer to medium speed and add water, a little bit at a time, until you achieve the correct consistency.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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